Saturday, January 16, 2010

Very Berry Sorbet

We have only had our ice cream machine for a few weeks and we have already made 4 different ice cream creations. Although we are enjoying every bit of it, our waistlines are not so happy. Our temporary solution…homemade sorbet! This Very Berry Sorbet was divine. The strawberries bring the sweet; raspberries add the tangy; and lemons make this dessert oh-so-refreshing. When I take a bite and close my eyes (while standing next to my warm oven) I can see sunny summer days off in the distance. For a sparkling, kid-friendly cocktail, add two scoops of berry sorbet in a glass, then fill with 7-Up or Sprite.
Berry Sorbet
3/4 c. fresh strawberries, hulled and sliced
1/2 c. fresh raspberries
1 c. sugar
Juice of 2 medium lemons
1/2 tsp. lemon zest
1/4 white corn syrup
1 3/4 c. water
In a medium bowl mix berries, sugar, lemon juice and lemon zest. Cover and refrigerate 2 hours. In a blender or food processor, puree berry mixture. Add corn syrup and water and stir until blended. Pour liquid into an ice cream maker and freeze according to the machine instructions.
Note: This sorbet was the perfect after freezing for a couple of hours. After freezing for a night or two it becomes much more hard and required a longer time to thaw to be scoop-able. It was still good but lost that smooth texture that sorbet is known for.
Printable Recipe

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